The Way to His Heart

With Valentine’s Day just around the corner it is time to start thinking of all the romantic things we can do for our significant other… Purchased gifts are fantastic but nothing say’s romance more than a gift made with LOVE and we all know the way to anyone’s heart is through their stomach!

When I think of Valentine’s Day, I think of sweet decadence. After all love is sweet!

So here is a recipe that is sure to make some hearts flutter.

Nutella Stuffed Chocolate Raspberry Cupcakes

Prep Time : 20 minutes I Cook :1 hour 30minutes

INGREDIENTS

For the cupcakes:

4 ounces (113 grams) semisweet chocolate, finely chopped

1/3 cup (33 grams) Dutch-process cocoa powder

3/4 cup hot coffee

3/4 cup (95 grams) bread flour

3/4 cup (150 grams) granulated sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons vegetable oil

2 large eggs

2 teaspoons white vinegar

1 teaspoon vanilla extract

1/3 cup Nutella

For the buttercream:

2 sticks (227 grams) unsalted butter, at room temperature

1 teaspoon vanilla extract

3 cups (375 grams) powdered sugar, sifted

1/3 cup seedless raspberry preserves

Red food colouring, if desired

METHOD

For the cupcakes:

Place the chocolate and cocoa powder in a medium heatproof bowl. Pour hot coffee over the mixture. Cover and let stand for 5 minutes. Whisk gently until smooth then set aside to cool completely.

Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.

In a small bowl, whisk the flour, sugar, salt, and baking soda together. Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth. Using a spring-loaded scoop or a large spoon, divide the batter evenly among prepared muffin cups.

Bake until cupcakes are set and firm to the touch, about 17 to 19 minutes. Let the cupcakes cool completely. Using an apple corer or pairing knife, slice a small section of the centre of the cupcake for the Nutella, being careful not to slice through the bottom. Fill each hole with 1 heaping teaspoon of Nutella.

For the buttercream:

In the bowl of an electric mixer beat the butter until light and fluffy. Add the vanilla. Gradually add the sugar, one cup at a time, beating well on medium speed. Add the raspberry preserves and beat until light and fluffy. For a more saturated colour, add a few drops of red food colouring, if desired.

Transfer the buttercream to a piping bag fit with a decorative piping tip. Pipe frosting directly onto the stuffed cupcakes. Serve or store at room temperature for a day or in an airtight container in the fridge for up to 3 days.

These cupcakes are so delicious it’s also a gift to yourself, so enjoy <3